Motor Shutir Kochuri and Alu Dum Matar ki Poori with Alu Dum. A lovely dish from the artistic , culture rich land of Bengal.
Bengal which is very well know for its sweets made with chenna and Muri.
This is another delicious , and decadent dish. Made at any and every opportunity be it a weekend a function anything.
500 gms potatoes ( if possible baby / small)
Garlic 12-15 cloves
Cumin 1 1/2 tsp
Coriander seeds1 tbsp
Green chillies 2-3( as many as one can bear)
Bay leaf 2-3
Cloves 4+ 4
Black cardomom1 only seeds
Black pepper corn 1/2 tsp
Black salt + white salt
1/2 tsp sugar
3-4 tbsp tamarind paste ( fresh)( adjust the tart according to taste ) soak a golf ball size of tamarind in a cup of water. After an hour it will soften up . M Chen it in a blender strain n use
Lots of cilantro
Mustard oil 2 tbsp
Roast 4 cloves , cardamom, pepper, bay leaf , cumin n lastly the coriander on a tawa. Add the cinnamon. Dry grind n Keep aside
Pierce the potatoes n marinade them in the tamarind paste for about 2 hours
Grind the ginger , onion n garlic n green chillies
Heat the oil in a wok , fry the onion paste
Till it starts leaving oil( sprinkle water if it sticks to the vessel). Add the dry masalas n roast for about 5-6 mins. Add the potatoes
Stir well for 5-6 mins add the salt n sugar.
Add 1 cup of water n cook till the water is almost dry.
Bhuno 3-4 cloves on a tawa till the swell up
Cool n grind them with a belan
Sprinkle on the Alu dum just before serving
Top with a good amount of chopped Cilantro
Note. Tastes even better the next day. So it can be made a day in advance
Motor Shutir Kochuri
Maida 250-300 gms
1/2 tsp salt
1 tbsp ghee/ oil
Knead to a semi stiff dough with water. Cover . And keep aside .
500 gms Shelled Peas
1 tsp chilli pwd
1 tsp buns jeera pwd
2 tbsp coriander leaves
A pinch of hing
1 tsp sugar
Grind the peas and coriander to a fine Paste using very little or no water.
Heat the oil in a pan. Add the hing and green peas paste. Add the salt sugar chilli pwd and jeera pwd. Cook till semi dry on a very low flame. For about 5-7 mins. Cool.
Make small balls of the dough. And equal sized balls of the peas.
Grease your palms
Spread out one ball of the dough on the palm. Put a ball of the peas inside and enclose tightly. Making sure there is no opening.
Flatten it slightly with the hand.
Dust with dry flour.
Roll it out like a puri
Fry in hot oil pressing it down lightly with a slotted spoon till it puffs up
Flip and fry . Remove with a slotted spoon draining away the extra oil .
Remove on a kitchen tissue.
Serve hot with the Alu Dum.